Wear a pair of kitchen gloves

Halve and remove the seeds from <quantity> 15</quantity> spicy red chilies

Halve and remove the seeds form <quantity>4</quantity> jalapeño peppers

Halve and remove the seeds from <quantity>2</quantity> red bell peppers

Halve and remove the seeds from <quantity>4</quantity> tomatoes

Trim, peel, and chop <quantity>1</quantity> white onion

Crush and peel <quantity>4</quantity> garlic cloves

Peel and chop <quantity>1<unit>thumb</unit></quantity> of ginger

Place all the ingredients in a bowl and measure the total weight. Add the 2% of the weight in salt. In this case, it is about <quantity>1<unit>tbsp</unit></quantity> of salt. Mix to season evenly

Place the ingredients in a blender and blend until homogeneous

Fill ⅔ of a sanitized water bottle with the sauce. Squeeze to remove all air from the bottle, until the contents reach the edge of the nozzle. Close tightly with the lid

Let the sauce rest at room temperature for at least 1w until the bottle is stuffed. The fermented chili sauce is ready

Trim, halve, and deseed <quantity>8</quantity> ripe tomatoes

Place them in a bowl and season with salt and ground black pepper to taste

Drizzle <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil and mix

Place the seasoned tomatoes in a baking tray, with the cut face down

Bake at <temperature>180<unit>°C</unit></temperature> for 45m until roasted. The roasted tomatoes are ready

Peel the Roasted Tomatoes and place some in a bowl

Add the Fermented Chili Sauce to taste

Smash and mix to combine. The fermented chili sauce & tomatoes is ready

Use it to add an extra spice to sandwiches and toasts. It's also perfect in a bean stew. Enjoy!